Preheat oven to 350°F. Spray a 9-inch pie plate with nonstick cooking spray and set the pie plate on a rimmed baking sheet. Set aside.

In a large bowl, whisk together the eggs, sugar, and bisquick mix until well combined. Add the milk, butter, salt, and vanilla and whisk until smooth. Stir in the coconut.

Pour the mixture into the prepared pie plate. Bake for 45-50 minutes, or until the top of the pie has evenly puffed and a knife inserted into the center comes out clean, but the center still has a bit of jiggle to it.

Let the pie cool for at least 1 hour before cutting and serving – the top of the pie will be puffed when it comes out of the oven, but will fall as it cools. Refrigerate for up to 3 days. Pie can be served chilled or at room temperature.